With Thanksgiving and Christmas just around the corner, a day of celebration doesn’t feel quite complete, without a few traditional recipes on the table. Hence, pies. Thanksgiving is never as enjoyable without the smell of fresh pie wafting through the air. And what better way to set the holiday spirit in full swing, than with bite-sized pecan pies with a dash of added bourbon.
Then you’ll have to…
Before you start off, get your pie crusts out of the refrigerator, and let them come to room temperature. Preheat your oven at 350 degrees Fahrenheit.
Start by melting the butter in a saucepan over a medium to medium-low heat. When the butter is completely melted, pour in the bourbon and brown sugar. Keep stirring till the sugar has melted fully. Proceed to remove the saucepan from the heat, add in the vanilla extract, corn syrup and then a pinch of salt. Whisk your eggs in a separate bowl to temper them. Add a tablespoon of the pie filling and then whisk the mixture some more. This lets the eggs heat up a little, so that they do not scramble into the pie filling. Then you can go on to add the rest of your pie filling to the eggs, gradually.
Place your pie crusts on a baking sheet, and add the chopped pecans evenly into the mini pie crusts. Then fill up the pie crusts about two-thirds of the way up, with the pie filling you have prepared. Let your pies bake in the oven for 15 to 20 minutes, or till they are golden brown. Once done, let them cool for 10 minutes before serving.
You can serve them fresh with a topping of whipped cream, or with another shot of bourbon.
Fermented barley and fried dough – whisky and pretzels are definitely a match made in heaven.